---
title: "Spicy Tunisian Lobster & Bulgur Bowls"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/spicy-tunisian-lobster-and-bulgur-bowls-69bd6033b1c7102b607e3701
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: hard
allergens:
  - Milk
  - Tree Nuts
  - Shellfish
  - Wheat
tags:
  - Mediterranean
  - Protein Smart
rating: 0
rating_count: 0
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 680
  protein: 31
  fat: 32
  saturated fat: 9
  carbohydrates: 69
  sugar: 23
  fiber: 14
  cholesterol: 175
  sodium: 980
  potassium: 1470
  calcium: 220
  iron: 3.2
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/spicy-tunisian-lobster-bulgur-bowls.avif"
---
Adjust the rack to the top position and preheat oven to 425 degrees. Wash and dry all produce.
Trim, peel, and cut @carrots{18%oz} into sticks (like fries; ours were 3 inches long and 1/3 inch thick). Toss them on a #baking sheet{} with a drizzle of @cooking oil{2%tsp}, 1/4 tsp @harissa powder{0.17%tbsp} (1/2 tsp for 4 servings; we sent more), @salt{}, and @black pepper{}. TIP: For easy cleanup, line your baking sheet with foil or parchment paper.
Roast on the top rack, tossing halfway through, until browned and tender, 15-20 minutes.

Meanwhile, in a #small pot{}, combine @bulgur wheat{1%cup}, @veggie stock concentrate{4%units}, half the @garlic powder{2%tsp}, 1 cup water (2 cups for 4 servings). Simmer over medium heat, covered, until the water is absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat.

While the bulgur cooks, finely chop @cilantro{1/2%ounce}. Zest and quarter @lemon{1%unit}. Trim and quarter @zucchini{2%units}. Dice @tomato{2%units}. Chop the @pistachios{1%ounce}.

In a #small bowl{}, combine @olive oil{3%tbsp}, a squeeze of lemon juice, @chili flakes{2%tsps}, and as much remaining garlic powder as you like. Season with salt and pepper.
In a separate bowl, mix @sour cream{3%tbsp} with a pinch of lemon juice and enough water to make it drizzle. Season with salt and pepper.

Heat a #large pan{} over medium-high heat with a bit of oil. Add the zucchini and cook until lightly browned, 4-5 minutes. Add the tomatoes, half the @Tunisian Spice Blend{1%tbsp} (all for others), and a pinch of salt. Cook until tomatoes are charred, 2-3 minutes. Season with salt and pepper. Remove from heat.

Fluff the bulgur with a fork. Stir in @dried apricots{2%ounce} and butter until well. Season with salt and pepper to taste.
Divide bulgur among bowls and top with the vegetables mixture. Sprinkle with pistachios and a squeeze of lemon juice before serving.